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What if I eat:
Make this for: Breakfast
Category: Breads & Muffins
This Recipe Makes: 6 Serving(s)
(NOTE: used low sodium baking powder)
What you'll need
1 cupplus 1 tablespoon of whole wheat flour
1/2 cupchickpea or gram flour (besan)
1/2 cupfinely chopped fresh spinach, washed and dried
1/4 cupminced onion
4 tsp.finely chopped cilantro, washed and dried
4 tsp.canola oil, divided
1/2 tsp.red chilli flakes
1/4 tsp.baking powder
Step 1 In a bowl, place 1 cup (250 mL) of the whole wheat flour, gram flour,
spinach, onion, water, cilantro, 2 tsp (10 mL) of the oil, red chilli flakes, salt
and baking powder and knead to form a soft dough.
Step 2 Cover with plastic wrap or damp towel and let rest 15 minutes.
Step 3 Divide into 6 evenly portioned balls.
Step 4 On a lightly floured surface using the remaining whole wheat flour, flatten
balls with hand into small discs and then roll out with rolling pin into 6 inch
(15 cm) diameter circles.
Step 5 Lightly brush each with remaining canola oil.
Step 6 In a small sauté pan, on Medium heat fry each roti for approximately 1 minute on each side or until lightly blistered.
Step 7 TIP 1) The water in this and other dough recipes is a guideline as some flours may absorb the water differently than others. For this recipe, you want a dough that is soft,
but not sticky.
Step 8 TIP 2) Gram flour is made from dried and ground chickpeas, is gluten free, a good source
of fibre and has a lower glycemic index. Adding whole wheat flour with gram flour
adds a nice texture to the dough and keeps it together and soft as it contains gluten.